John Myers
Ingredients for 2 servings:
- 400 g potatoes, equal size, if possible longish
- 1 garlic clove(s)
- 20 rosemary needles, fresh or dried
- ¼ tsp thyme, dried
- 2 tbsp extra virgin olive oil, cold squeezed
- n. B. salt and pepper, black
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
Italian version of the world-famous Hasselback potatoes.
Preheat the oven to 175°C. Cut the potatoes 5 mm apart, ensuring they don’t fall apart. This works best if you place a 1 cm thick wooden board or the handle of a wooden spoon behind each potato so that you can’t cut all the way through. Finely chop 1 garlic clove and place it in a mortar with 20 rosemary needles, 1/4 teaspoon thyme, 1/2 teaspoon salt, and a pinch of pepper; grind everything finely. Mix in 2 tablespoons olive oil. Using a teaspoon, carefully drizzle this seasoning oil between the potato slices. Place the potatoes in a fireproof casserole dish or a pot that just holds the potatoes and cook in the oven at 175°C for 45-60 minutes, depending on the size of the potatoes. Occasionally drizzle the oil that collects at the bottom of the potatoes over the potatoes. Turn the potatoes halfway through cooking.
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